• Artichoke Hearts – Even right out of the can or jar, this drably colored veggie rivals berries with its supreme antioxidant power—providing 8 times more than oranges! They are also a great source of vitamin C and fiber, including a special form of fiber called inulin that nourishes the growth of the “good” bacteria in the gut.

• White-fleshed peaches and nectarines – Like their yellow-fleshed cousins, these stone fruits are dripping with vitamins A and C, but where they really shine is on the antioxidant front. These fruits may be pale on the inside, but they provide six times more antioxidant oomph than the yellow varieties.

• Cauliflower – This colorless veggie is a nutrition and anti-cancer powerhouse. Cauliflower is home to a big dose of fiber, vitamin C, and folate along with two families of plant compounds, glucosinolates and thiocyanates that are revered for their anti-cancer prowess.

Roasted Cauliflower with Mixed Italian Herbs

Serves 6-8

In my view, there is NO better way to enjoy cauliflower than roasted. The roasting concentrates and caramelizes its natural sugars, intensifying its sweetness while subduing its bitterness that many palates dislike. And it takes less than two minutes to prepare and pop in the oven!

Ingredients

1 head cauliflower

extra virgin olive oil

mixed Italian herbs

salt and pepper to taste

fresh lemon juice – optional

Directions

Preheat oven to 375 F. Rinse and dry off the fresh head of cauliflower. Either spray it with olive oil pan spray or use your clean hands to coat the head evenly with a thin layer of olive oil from the bottle. Cut the cauliflower into florets and lay them spaced apart on a baking sheet or dish.  Sprinkle liberally with the herbs and salt and pepper to taste. Roast the cauliflower in the oven at 375 until it is golden brown and tender. Feel free to spritz the roasted cauliflower with lemon juice after cooking for an additional zip of flavor.

For more expert wellness advice, check out Dr. Ann’s award-winning Eat Right for Life series here.